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When the bean pot is full, push the large piece of pork down into the beans with the rind sticking up. Add boiling water to cover, put the lid on, and bake all day (a minimum of 6 to 8 hours) in a 250 degree oven. Check from time to time and add boiling water if needed. Uncover^xit during last hour of baking so the rind can brown and crisp.
To this day many old-t,imers believe the rich brown goodness of Boston Baked Beans is largely due to the earthenware bean pot, with its narrow throat and big bulging sides. Lacking one of these pots, you can successfully use any deep earthenware casserole that has a cover. Serves 10 to 12.
Kidney Bean Salad
1/2 teaspoon salt
3/4 cup sugar
1/2 cup vinegar
3 tablespoons cooking oil
4 cups (about lVz cups uncooked) dry kidney beans, cooked, drained
1/2 cup diced celery
1/2 cup thinly sliced green pepper
1/4 cup |hinly sliced onion
2 hard-cooked eggs, sliced
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